Cheese from São Paulo that won the ‘Oscar dos Queijos’ is sold for up to R$2,600; see how it is produced

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In Amparo, in the interior of São Paulo, Globo Repórter visited a historic farm that stores special cheeses. One of them, aged for 1 year, was voted the best at the “World Cheese Awards” Cheese from São Paulo that won the ‘Oscar dos Queijos’ is sold for up to R$ 2,600 In Amparo, in the interior of São Paulo, Globo Repórter met a historic farm that stores special cheeses. There are 36 types and several winners. But one of them, aged for a year, was chosen as the best at the “World Cheese Awards”, the “Oscar dos Queijos”. The secret to this achievement came from underground, where the treasure lies: the long-maturing cheese, which won the international award in Spain, costs around R$2,600 and weighs 16 to 18 kilos. “It’s a year of work here, another period to get to the cows, so we can get the milk. So there’s a lot of stuff included,” said cheese producer, Paulo Rezende. Cheese from São Paulo that won the ‘Oscar dos Queijos’ is sold for up to R$ 2,600; see how it is produced Reproduction/TV Globo Production Rosana Rezende tells how The production of this cheese began on the family farm. “When I arrived here, the farm produced 40 liters of milk, and sold that milk to a dairy in the city. And then the dairy closed, and we had nothing to do with that milk. I went out with the cheeses in the trunk of the car, in a cooler, and went door to door offering the product. Initially there were about 10, 15 cheeses, then it increased. Today, we produce 400 kilos per day”, explained Rosa. 7 thousand liters of milk are pasteurized in tanks daily. The machines separate the whey from the dough, but to know the right point, you have to get your hands dirty. The production of São Paulo cheese that won the ‘Oscar dos Queijos’ Reproduction/TV Globo Conservation The cheeses develop in a naturally air-conditioned environment, thanks to the clay walls. “This earth was placed by hand and it is what keeps the environment cool, because it does not allow temperature exchange. Between the hot temperature outside and the building. The temperature is 16 degrees”, highlights historian, Silvana Meiri Cardoso. The cheese tuner, Will Alves da Silva, tells us what his routine is like: “Here I turn them [queijos] Every day, I clean them, see if they’re bad or not, and hit them.” And how do you know if the cheese is good? According to Wiil, you need to hit them to see if they’re not hollow. São Paulo cheese winner of the ‘ Oscar dos Queijos’ is sold for up to R$2,600 Reproduction/TV Globo Time to taste it 😋 A special, internationally award-winning cheese like this cannot be tasted anyway. There’s a whole ritual that Paulo explains: 1️⃣A The first step is the look. The cheese needs to have a red rind🧀; 2️⃣Then, you will need to open the piece in half and smell the aroma; 3️⃣Finally, when you taste it, leave it on the roof of your mouth, without chewing for a few seconds. “I like the person to have a thin fraction, as if it were a wafer. Then we place it on the roof of the mouth, without chewing for a few seconds”, highlights Paulo. Cheese from São Paulo that won the ‘Oscar dos Queijos’ is sold for up to R$2,600; see how it is produced Reproduction/TV Globo READ ALSO: See how Serra da Estrela cheese is produced, one of the symbols of Portugal Cheese producer in the kingdom talks about the fight against cancer: ‘I won’ Discover the history of the Goethe grape, fruit which grew in Brazil under Italian hands in Santa Catarina See the full program below: Globo Repórter – olive oils, cheeses and wines awarded abroad – 10/27/2023 Check out the latest reports from Globo Repórter:

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